May 23, 2012

Its a sweltering hot day today in Houston. It brings back vivid memories of the summer back home in India. Every summer, my mom and Baa (grandma) would be super busy making 'Athaanu' or pickles of various kinds- some sweet like Khaman, Gor keri, Murrabo and many spicy ones like Marwari keri, Pachranga etc.

Given the elaborate and time consuming process, almost the entire family was in-charge of some step. Baa would peel the raw mangoes, while Mom would cut the mangoes and slather salt-turmeric or other spices on the mango pieces. My sister and I were in-charge of the most mundane bit - placing each mango piece cut side up on large piece of cloth in the sun. Ofcourse, we placed a couple of pieces (or more!) into our mouths! As the sunlight moved through various parts of the house, the pickled mangoes followed. The entire house would smell of fragrant spices and mangoes. If it rained (as it often does in Kolkata, after a few hot-humid days), everyone would run helter-skelter, trying to save the pickled mangoes from the rain. Ah...wonderful days!

The same fragrant flavors filled my kitchen as I made 'keri no murrabo', or mango marmalade. It is a fairly simple recipe that is made on a stovetop, and not under the sun! Here it goes -

Ingredients

Raw mangoes - 2 medium sized

Sugar - about 2 cupsKesar/ saffron - few strands.

Cardamom seeds - 10-12 seeds(2-3 pods)

Cinnamon - 2-4 pieces, 1" long

Cloves - 3-4

Water

Method

Mango pieces in simmering water

Peel mangoes, and cut flesh into 1 inch pieces. Discard the pits. Add to simmering water. Once mango pieces are transclucent, strain water. (You can reserve this water for refreshing mango panna.)

Translucent mango pieces in a strainer

Chaashni/ Sugar syrup - Add sugar in a medium saucepan. Add water just enough to cover the sugar, less than a cup. Heat till sugar dissolves into syrup. Continue to cook on low heat till the syrup thickens. Check for two string consistency by taking a drop of syrup on your thumb (Carefully, the syrup will be hot), and pressing your forefinger on that drop. Once you move the forefinger away repeatedly, you'll see 'strings' form, as the syrup sticks to the thumb and forefinger. The syrup is done when you see two strings form.

Chaashni/ sugar syrup

Add the mango pieces into the chaashni. Continue to cook on low heat, stirring gently till the syrup thickens again to almost honey like consistency (~30-35 minutes).

Mango in sugar syrup

Turn off heat. Add saffron, cardamom, cinnamon sticks & cloves.

Let it stay in the sauce pan overnight - to cool completely. It will thicken further as it cools. The saffron turns the syrup into a lovely amber colour.

Murrabo/ mango marmalade

Pour in a medium sized sterilized glass jar. I used two smaller jars. Store in a cool dry place. There is no need for refrigeration, it has a long shelf life of about a year! Its so delicious, I bet it wont last that long.

May 17, 2012

My J Mami is an artist, an avid crafter and a wonderful cook. Needless to say, she is my favourite. I always looked forward to our trips to Nagpur during the summer vacation. She would teach us something new everyday!! All summer long, she would make the yummiest dishes for us, always with so much love and affection.

For the last few weeks, she is going through a difficult time in life, battling longterm illness. Today, I made one of her best recipes, Sambhar, thinking of all the times she made dozens of dosas and idly with a smile, as we devoured it all. Get well soon, Mami!

May 4, 2012

Time constraint does not stop
any of us from craving for fancy food...does it? I have always relished paneer and when my MIL gave me this unbelievably easy recipe, I had to
try it the very next day. I have made it a few times now and it turns out equally tasty every time. Here goes the recipe for the quickest paneer dish I have ever made.

Serves: 5-6 persons

Preparation time: 5 mins

Cooking time: 10 mins

Ingredients:

Shredded Paneer

400 g (14oz) paneer i.e. 1 medium sized packet

Vegetable oil – 2 tsp

Green chillis - 4-5 slit longitudinally

Raisins (medium sized) 1 tbsp

Garam masala – 1 tbsp

Ginger paste – 2 tbsp

Tomato paste -5 tbsp or 1 medium sized chopped fresh tomato

Milk-1 cup

Salt to taste

Green peas –1/2 cup

Cilantro - 1/4 cup finely chopped

Method:

Grate paneer and mix it well with oil in a medium sized microwave-safe container. Cook in microwave for 2 mins.

Add garam masala and raisins and stir well .Microwave again for 2 mins .

Add green chillies, ginger paste and tomato paste and microwave for another 2 mins after stirring.

Add milk,green peas,cilantro and salt to taste and microwave for 4 mins.

Garnish with fresh cilantro.

Serve hot with homemade chapati or even rice!

Paneer Gravy

Enjoy :)

Ajanta from Amherst

Notes: The step by step adding of ingredients instead of adding everything
together is for better mixing because we stir every time we bring the
bowl out. Also, cooking time may vary with each microwave.

May 3, 2012

Here in Houston, there are only a handful of restaurants that serve vegetarian dishes that are just as good as their non-vegetarian dishes (Surprise!). So every time we go out for dinner, one of us has to 'settle'.

At home, I try to make both, but often struggle. I wanted a recipe that would be great for strictly non-vegetarian him and vegetarian me!Thats when I stumbled upon this original Vikas Khanna recipe that called for a pound of shrimp. I swapped that with 1/2 pound of shrimp and 1/2 pound of paneer, so I could make us both happy :) This recipe with only paneer would surely taste just as good. Here it goes-

About us

A blog by two foodies to indulge in our passion for food that makes us happy and everyone around us happier! Hope you enjoy reading and trying out these recipes as much as we enjoy sharing them :)
Ajanta from Amherst & Hetal from Houston